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Karamani sundal

Karamani sundal is a simple flavourful healthy sundal made with with karamani or black eyes peas or lobia. Karamani sundal recipe with both salt and sweet variations along with step by step pictures are given here.
Prep Time10 mins
Cook Time10 mins
Soaking time3 hrs
Total Time3 hrs 20 mins
Servings2
AuthorSharmilee J

Ingredients

For karamani sundal salt :

  • 1/4 cup karamani (black eyed peas or lobia)
  • 2 tbsp coconut grated
  • 1/4 tsp cumin powder
  • salt to taste

To temper:

  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • a small sprig curry leaves
  • 1 small red chilli
  • a tiny pinch hing

For karamani sundal sweet :

  • 1/4 cup karamani lobia
  • 3 tbsp coconut grated

To temper:

  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 1 small red chilli
  • 3 tbsp jaggery powdered
  • salt a pinch optional

Instructions

  • For salt karamani sundal : Dry roast karamani for just 2-3mins till nice aroma comes, no need to see the color change.Soak it for atleast 3 hrs.Pressure cook for 5 whistles in medium flame or until it becomes soft.
  • I divided it into two parts for salt and sweet.Heat oil in a pan - add mustard seeds,urad dal,red chilli,hing,curry leaves let it splutter, add required salt.Then add cooked karamani.
  • Toss it well, then add coconut and mix well.Finally add jeera powder and toss it quickly.Switch off.
  • For sweet karamani sundal : Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Strain and keep aside.(I made more than above mentioned quantity for storing purpose).
  • Heat oil in a pan - add mustard seeds and red chilli let it splutter.Then add cooked karamani along with jaggery syrup.
  • Keep the flame in high medium and let the jaggery syrup reduce and become thick.Finally add coconut, a pinch of salt and toss it well.
  • Serve hot / warm as a evening snack!

Notes

  • Soak the legume atleast for 3 hrs so that its soft after getting cooked.
  • You can even replace jaggery with sugar.
  • The number of whistles depends on the soaking time too so adjust accordingly.
  • Roasting and cooking the legume lends great flavour to the sundal.
  • Do not overcook the legume and make it mushy, it should be cooked soft at the same time not mushy.
  • I made the jaggery syrup a bit thick to coat the sundal.You can even make a runny syrup and just toss it to get the sweet taste.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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